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| Prep Time | 40 minutes |
| Servings |
people
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Ingredients
- Yellow onions(sliced thin length wise) - 2 nos
- Celery(sliced 1/4" pcs) - 2 stalks
- Baby carrots(diced) - 2 nos
- Extra Virgin Olive Oil or Peanut oil - 1 tbsp
- Chicken breast(cut into 1.5" cubes) - 1 1/2 lbs
- Red bell pepper(diced) - 1/4 of
- White mushrooms(sliced) - 1 lb
- Sea salt - 1/2 tsp
- Coarse black pepper - 1/4 tsp
- Soy sauce - 1 tbsp
- Water chestnuts(drained) - 1 can
- Bamboo shoots(drained) - 1 can
- Bean sprouts(fresh) - 4 C
- garlic(minced fine) - 1/2 tsp
- Chicken stock - 4 cups
- Chicken granules - 2 tsp
- Water - 3/4 cup
- Cornstarch - 2 tbsp
Ingredients
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Instructions
- Combine in a large pan, yellow onions, celery, carrots, bell pepper in oil and saute for 5 minutes.
- Add chicken and mushrooms.
- Cover and cook for about 6 minutes.
- Add salt, pepper, soy sauce and chicken stock.
- Let it simmer for 10 minutes.
- Mix 3/4 cup of water with cornstarch till smooth.
- Stir smooth into pot, stirring fast and bring it to a boil.
- Switch off the flame.
- Let it set for a few minutes.
- :- Serve over cooked Basmati Rice, Fried Noodles, Green Tea.
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